Vegetable Tortellini Soup |
Course : Soups
Serves: 3 |
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Ingredients:
1/2 large onions -- coarsely chopped |
2 teaspoons garlic -- minced |
1/2 tablespoon olive oil |
1 1/2 cans beef broth -- 14 1/2 oz ea |
1/2 can stewed tomatoes -- 14 1/2 oz ea |
1/4 cup picante sauce or salsa |
1/2 teaspoon dried basil -- crushed |
4 1/2 ounces cheese-filled tortellini |
1/2 medium green bell pepper -- diced |
1/8 cup freshly grated parmesan cheese -- fresh grated |
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Preparation / Directions:
In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes. Add broth, tomatoes, picante sauce and basil; bring to a boil. Stir in tortellini; simmer uncovered 15 minutes.
Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender. Ladle into soup bowls; sprinkle with cheese.
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Nutritional Information:
Calories: 152 (22% from protein, 52 % from carbohydrate, 27 % from fat) Protein: 8 grams Fat: 5 grams Cholesterol: 16 mg Carbohydrate: 20 grams Sodium: 903 mg Exchanges: 1 vegetable, 1 bread, 1/2 meat, 1/2 fat |
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